Blondie’s Plumcake with Ricotta and Pistachio is a delightful treat, perfect for any occasion. The soft, moist texture combined with the rich flavors of ricotta and the crunch of pistachios makes this cake a winner in everyone’s book. It’s an Italian-inspired recipe that brings a touch of warmth and comfort to your table. With its enticing aroma and delicious taste, this plumcake is sure to become a favorite in your baking repertoire!
What You’ll Need for Blondie’s Plumcake
Before we dive into the baking, let’s gather our ingredients. Here’s what you’ll need:
- 250 g ricotta (about 1 cup)
- 115 g unsalted butter, melted (about 1/2 cup)
- 200 g brown sugar (about 1 cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 190 g all-purpose flour (about 1 1/2 cups)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 75 g chopped pistachios (about 1/2 cup)
- 90 g white chocolate chips (optional, about 1/2 cup)
How to Make Blondie’s Plumcake
Ready to start baking? Just follow these simple steps:
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Preheat the Oven: Begin by preheating your oven to 175°C (350°F). Grease a 9×5-inch loaf pan to ensure the cake comes out easily after baking.
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Mix the Wet Ingredients: In a large bowl, combine the ricotta and melted butter. Mix them together until you have a smooth consistency. Then, add the brown sugar, eggs, and vanilla extract, stirring until everything is well combined.
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Prepare the Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt. This helps to ensure your cake has the right texture.
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Combine: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
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Add Nuts and Chocolate: Fold in the chopped pistachios and, if you’re using them, the white chocolate chips. This gives a lovely texture and hint of sweetness.
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Bake the Cake: Pour the batter into the prepared loaf pan and level the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the Plumcake: Once baked, allow the plumcake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
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Slice and Serve: Once cooled, cut the cake into slices and enjoy!
How to Serve Blondie’s Plumcake
Serving Blondie’s Plumcake with Ricotta and Pistachio is simple and delightful. You can enjoy it as is or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Try it with a cup of coffee or tea for the perfect afternoon snack. For a little twist, serve it with fresh fruits or a drizzle of honey.
Expert Tips for Blondie’s Plumcake
- Pistachio Substitutes: If you’re not a fan of pistachios or don’t have them on hand, feel free to replace them with walnuts or almonds for a different flavor.
- Add Zest: For an extra kick, add a teaspoon of orange or lemon zest to the batter. It brightens up the flavors beautifully!
- Make-Ahead: This cake keeps well in an airtight container at room temperature for up to three days, making it a great option for meal prep or hosting friends.
Blondie’s Plumcake FAQs
Q: Can I freeze this plumcake?
A: Yes! You can freeze the unbaked batter or the baked, cooled cake. Wrap it tightly in plastic wrap and aluminum foil, and it will last for about 2-3 months.
Q: What can I serve with this plumcake?
A: This cake pairs wonderfully with coffee, tea, or even a glass of milk. For a dessert touch, try it with freshly whipped cream or yogurt.
Q: Can I substitute ricotta with something else?
A: While ricotta gives a special texture and taste, you could try using mascarpone cheese or even Greek yogurt in a pinch.
Now that you have the recipe for Blondie’s Plumcake with Ricotta and Pistachio, it’s time to gather your ingredients and start baking! This cake is not only delicious but also a wonderful way to spend time in the kitchen. Happy baking!